Oven-Roasted Kale

1 bunch kale
1 tablespoon olive oil
1-2 large cloves garlic, minced
Sea salt and freshly ground black pepper
1/2 tablespoon toasted sesame seeds

Preheat oven to 375°F. Rinse the kale. Remove and discard the thick ribs and roughly chop the leaves. Pat leaves dry. Toss with olive oil, garlic, salt and pepper in a large bowl.

Spread on a large rimmed baking sheet. Kale does not need to be in a single layer, as it will shrink in volume as it cooks.

Bake for 12 to 20 minutes, stirring every five minutes, depending on how crisp you like it. The leaves will be tender, crisp on the edges and slightly browned. Sprinkle with sesame seeds before serving.
Courtesy of Whole Foods Market